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–+ servings
image of a realistic top down mise en place shot showing fresh beef gochujang soy sauce ginger garlic brown sugar sesame oil rice vinegar and scallions arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
katya bou

Crockpot Sweet Spicy Korean Beef

This crockpot Sweet Spicy Korean Beef is a restaurant-quality, easy family dinner that's rich, tender, and packed with umami flavor. Inspired by Korean BBQ, it’s slow-cooked to perfection and perfect for busy weeknights. Serve over rice, in tacos, or alongside your favorite sides for a comforting meal that brings everyone to the table.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Korean
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 3 lbs Beef Chuck Roast cut into 1-inch cubes
  • 2 tbsp Cornstarch divided
  • 1 tbsp Sesame Oil
  • 5 cloves Garlic minced
  • 1 tbsp Fresh Ginger grated
  • 1/2 cup Soy Sauce low-sodium preferred
  • 1/4 cup Brown Sugar packed
  • 2 tbsp Gochujang Korean chili paste
  • 1 tbsp Rice Vinegar
  • 1 cup Beef Broth
  • 1 Pear or Apple grated
  • 2 tbsp Cold Water for slurry
Garnishes
  • Toasted Sesame Seeds
  • Sliced Green Onions

Equipment

  • Slow Cooker
  • - Whisk
  • Mixing bowl
  • Small Cup

Method
 

  1. Cut the chuck roast into 1-inch cubes. Optionally, toss in 1 tbsp cornstarch and sear in a hot skillet until browned. Transfer to the slow cooker.
  2. In a medium bowl, whisk together beef broth, soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, and gochujang. Stir in grated pear or apple.
  3. Pour the sauce over the meat in the slow cooker and stir to coat evenly.
  4. Cover and cook on LOW for 7-8 hours or HIGH for 3-4 hours, until beef is fork-tender.
  5. In a small cup, whisk 2 tbsp cornstarch with 2 tbsp cold water to make a slurry. Stir into the crockpot and cook on HIGH for 20-30 minutes until sauce thickens.
  6. Taste and adjust seasoning. Serve hot over rice, garnished with sesame seeds and green onions.

Nutrition

Calories: 320kcalCarbohydrates: 12gProtein: 32gFat: 16gSaturated Fat: 6gCholesterol: 85mgSodium: 680mgPotassium: 510mgFiber: 1gSugar: 8gVitamin A: 150IUVitamin C: 3mgCalcium: 20mgIron: 3.5mg

Notes

Make Ahead: This recipe is freezer-friendly. Assemble all ingredients in a bag and freeze. Thaw in the fridge overnight and cook as directed.
Adjusting Heat: For a milder version, reduce Gochujang and omit red pepper flakes. Add heat at the table with sriracha or chili flakes.
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